"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuna Casserole from Veta Meyer of Glasgow, MO Recipe

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This recipe for Tuna Casserole from Veta Meyer of Glasgow, MO, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cinda Meyer
Added: Saturday, June 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1 can cream of chicken soup
1 can white chunk tuna (drained and flaked)
1 small can evaporated milk
1 can chow mein noodles
1 c. finely chopped celery
1 can water chestnuts (drained and sliced)

Directions:
Directions:
Mix all ingredients and place in lightly greased casserole dish. Place casserole dish in shallow pan of hot water (about 1 inch of water). Bake in pre-heated 350 oven for 1 hour.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Prep: 10 minutes + Baking: 1 hr.
Personal Notes:
Personal Notes:
This is another recipe from a family member in Glasgow, Missouri where our dad, Dr. William ("Bill") Meyer Kitchen, grew up. For today's dietary guidelines, low-fat/low-sodium soups and skimmed evaporated milk could be used; tuna packed in water instead of oil might be OK (I haven't actually tried the latter).

 

 

 

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